When zucchini season strikes and you are craving soup, turn some of that squash into a silky smooth, satisfying zucchini cheese soup with a gentle subtle flavor. It’s a cheesy bowl full of comfort! Yet it’s heart healthy, low in calories, low in carbs and gluten free.

You’ll love how easy it is to make! Toss a bunch of that lovely green zummer squash with with olive oil, a bit of cauliflower, onion, garlic and carrots. Throw it in the oven and roast it up. Then blend with broth, half & half, herbs and cream cheese. Finally, warm it all up in a pot, melt in some shredded cheddar cheese and finish with sherry and black pepper.

As with many things zucchini, you can’t really taste the squash. The little specks of green are a clear hint of some green vegetable. But if you didn’t know it was zucchini, you might be inclined to believe this is broccoli cheese soup.

What makes Zucchini Cheese Soup so healthy?

Mostly the zucchini! Zucchini is rich in nutrients, antioxidants, and a great source of both soluble and insoluble fiber. So this soup is super good for the digestive system. And helps healthy bacteria grow in your gut. Which makes it especially good for diabetics.

Additionally, pectin, one of the types of fiber in zucchini, helps reduce LDL (the “bad”) cholesterol. Not only that, but zucchini is rich in potassium, which may help lower your blood pressure by dilating your blood vessels.

Because zucchini is low in calories and high in water content, you might find it helps you lose weight. Zucchini also contributes to healthy bones, fends off cancer, keeps your prostate healthy, and help your thyroid.

However, the other ingredients pitch in too: carrots add to the vitamin A for healthy eyes. Onions provide vitamin C for your immune system. Cheese and milk contribute protein and calcium. Extra virgin olive oil brings heart healthy fats, additional antioxidants along with vitamins E & K to help fight inflammation, prevent strokes, and so much more.

Sherried Zucchini Cheese Soup with fresh herbs

★★★★★ 5 from 1 reviews

Author: Ann
Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hour
Yield: About 6 servings 1x
Category: Soup
Method: Roasted
Cuisine: Italian
Diet: Gluten Free

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Ingredients

Scale

1 lb. zucchini, chopped
6 oz. cauliflower, chopped
1 large sweet onion, peeled & chopped roughly
6 cloves garlic, peeled
4 oz. baby carrots
2 Tablespoons extra virgin olive oil
Red Robin Seasoning (or your favorite seasoned salt) and Trader Joe’s 21 Seasoning Salute (or your favorite no-salt seasoning)
1 1/2 cups chicken or vegetable broth, at room temp or chilled
1/2 – 1 cup fat free half & half or milk
1.5 – 3 oz. cream cheese
A small handful of fresh herbs (I used basil, tarragon & thyme)
1.5 – 3 oz. grass fed cheddar cheese, shredded
1/4 cup sherry or white wine
Salt, freshly ground black pepper and/or a pinch of cayenne, to taste

Instructions

Preheat the oven to 425 F. and line a baking sheet with silicon baking mat. Toss the vegetables and garlic cloves with the olive oil, sprinkle with seasonings and roast at 425 for 30 min or until nice and tender, stirring halfway.
Meanwhile, put the chicken broth, half & half, cream cheese and herbs in a blender. Add the veggies while they are still pretty hot from the oven and blend until smooth.
Pour the blended soup into a saucepan at medium low heat and heat until hot but do not allow it to come to a boil. Stir in the cheese and stir until the cheese is fully melted, then add the sherry. Add salt and pepper to taste. Enjoy!

Notes

Alternatively, you can blend the vegetables into the soup in a saucepan using an immersion blender.

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.